Skip to main content

Seasons

Niger has seasons and there are enjoyable things about each season.  

There is the "cold" season when night temperatures can drop into the low 50's.  This season runs from November through February and it's the season when you like to get things done because you actually have energy.  It is also the season of the harmattan....the dust that blows down from the Sahara Desert.  This picture shows the sun on a dusty day.

Then there is the hot season that runs from March into June.  This is the worst time of year, mainly because three to four months of temperatures over 100 degrees can really wear you out. 
The harmattan continues through these months.  And did I mention from November to May....no rain (we do occasionally get a rain in April or May)?  The forecast every day is:  Sunshine!  or Sunshine with a layer of dust.


Around May the humidity moves in and the heat really becomes unbearable.  But this is moving us into the next season:  the rainy season which lasts from May through September and into October if we're fortunate.  During the rainy season, if it's a good season, we get rain about once a week, sometimes more.  If it's a poor rainy season, there may be several weeks before rain.  You find yourself going outside frequently, searching the sky for signs of building clouds.  If we do that, think of the concern and worry in the hearts of Nigerien farmers as they search the sky.  Often before a rain storm we will get a huge dust storm
in which the sky turns from orange to black and the temperatures can drop 20 to 30 degrees in 30 minutes.


October, well, October kind of stands on its own.  It's very muggy, very hot, and the rains are pretty much over. 
But it's an important month because it's harvest time in Niger.


Here in the northeastern part of the US, the seasons are very distinct:  Winter, Spring, Summer, Autumn.  My favorites in order are:  Summer, Spring, Winter, Autumn.  


I love summer.  I love the warm weather (for me, it's seldom too hot here in the northeast).  I love the long days.  I love being to grill out and then eat outside.
I've been trying all sorts of different meats and marinades on the grill.  Yesterday I did ham which I served with potatoes and asparagus. 
I've also grilled chicken (wonderful!), hamburgers, hot-dogs, and fish.  The fish tasted good, but I had a hard time turning it as it had the tendency to fall apart.  Any pointers for me on grilling fish?  

I love being able to sit outside in the sun,
not that I have much time for that!  (Neither does Suzanne for that matter anymore since she's busy at camp!)  And I love being able to go for walks without putting on tons of extra clothes to do it.

And I love the way that people just slow down a bit more in the summer and take time to enjoy things and each other more.


Do you know why autumn is my least favorite season?  It's because it means summer is over!


What's your favorite season and why?

Comments

Dusty Penguin said…
Cook your fish wrapped in foil with a pat of butter and your seasonings.

I miss having my grill here!

My favorite season is spring, I think, because of all the flowers, and the end of the long northern winter.
Elizabeth said…
You can also get a wire basket thingy to grill fish. You put the fish in, the top fits tightly over it, and then there is a handle you use to just flip the whole contraption.

As for seasons, of course I love summer the most since I grew up in a hot climate! But there are things I like about the other three seasons as well. The warm weather and new plants in the spring, the colors in the fall, and crisp cold winter nights with sparkling snow covering the ground.

Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  




I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

2016 in Review

Let's take a look at the year 2016.

January's big events were the dedication of the Tamajaq New Testament, our annual Spiritual Life Conference, helping friends find a house, a trip to visit missionaries in the bush, attended a big wedding, and celebrated John's birthday. It was a pretty busy month.  My January picture is from our trip to the bush and shows baobab trees.  



February was a little less crazy.  John started taking moolo lessons.  February is the time of year when the fresh fruits and veggies are in season so I did a lot of work to freeze veggies for the hot months ahead.  This picture isn't terribly exciting, but a year after the church burnings this church we helped plant back in 1989 finally had a new ceiling and a fresh coat of paint.



In March we attended another big wedding, froze more veggies, celebrated Easter, and visited a church in another town.  John and I have visited a lot of churches in the past three years as he has done research for his doctora…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.



While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…